Buckwheat pancakes from R. Bertine

Category: Bakery products
Buckwheat pancakes from R. Bertine

Ingredients

Buckwheat flour 75 g
Wheat baking flour 75 g
Salt 5 g
Milk 150 g
Fresh yeast 7 g
Eggs 2 pcs
Cream fresh (or low-fat sour cream) 80 g
Vegetable oil for frying

Cooking method

  • Mix salt and flour. Pour milk into a saucepan, put on fire, heat to almost boil. Add yeast to the flour.
  • Separate the yolks from the whites, add the yolks along with the crème fraîche to the milk. Slowly pour the mixture into the flour, stirring thoroughly during the process, until it thickens.
  • Cover the bowl with a towel and put in a warm place for an hour and a half, the dough should rise, become airy and elastic.
  • Beat the egg whites until soft peaks and gently pour into the dough. Leave the dough to rise for another two hours.
  • Pour some oil into preheated, oiled frying pans and bake the pancakes, first on one side, then turn over to the other.
  • Bertine recommends baking several pancakes at the same time in a large skillet.
  • The result, in my opinion, is rather pancakes or something like pancakes.
  • To make pancakes possible, I added about 50 grams of warm milk and 1 hour. l sugar.

Note

Next time I will try to bake in the form of pancakes, without violating the original, since it is the plump ones that will be tastier, do not try to make thin pancakes out of them.
Tasty with milk, honey. They go well with ham, pâté, it is not for nothing that Bertine advises them for canapés. The taste of buckwheat is felt, but not dominant.
Try it, you might like it.

Scarecrow
They look great! I will try these because I love buckwheat, but I never made them yeast. In my opinion, buckwheat pancakes are a classic with red fish!
barbariscka
Scarecrow
Thank you!! Share it as you like ... It seems to me that they very well set off the taste of what you eat them with ... I even like herring with herring ...
Chaldeika
The pancakes have a funny taste - as if you are eating buckwheat porridge, but only in the form of a pancake. They go well with sugar and condensed milk.
But the taste is not for everybody.
barbariscka
Chaldeika Of course this is not for everybody, but when you taste it, you want more. In addition, they are healthier than regular pancakes and pancakes.
Crochet
Vasyonchik, I have several questions at once:

1. When added to milk heated to such a high temperature, the yolks are not brewed?

Doesn't the mixture of milk with yolks and crème fraîche need to be cooled? Pour it into flour with yeast right hot?

I didn't quite understand this point either:

Beat the egg whites until soft peaks and gently pour into the dough. Leave the dough to rise for another two hours.

2. After adding proteins, do we mix the dough, or do we mix after it rises again?

3. Vasyonchik, how thick the dough do we get as a result? What to focus on? Like pancakes or even thicker?
Scarecrow
Quote: Krosh

1. When added to milk heated to such a high temperature, the yolks are not brewed?


No. Creamy ice cream is prepared in the same way. Yolks at high temperature (not boiling) usually thicken milk, but do not curdle.
barbariscka
1. Inna, Chuchelka has already answered your first question, especially since the milk is not boiling, but only brought to a boil. Stir the yolks, crème fraiche and milk thoroughly, the mixture will no longer be so hot.
Pour into the flour slowly, stirring all the time, so that the yeast will not suffer. You bet on the first proofing.

2.Add the proteins to the risen dough, mix gently and put them back on the second proofing. And after the second proofing, you can no longer interfere, otherwise it will fall off.

3. Bertine's dough turns out to be thick, in fact, like our pancakes. I put 50g more milk, and it turned out to be pancakes, but still not thin, but rather plump. The dough I got was thick, like sour cream.
It seems, she replied, in the process you will see everything yourself, there is nothing complicated there.
Oktavia
The recipe seemed very curious, in general I am a fan of adding buckwheat flour to any baked goods, for pancakes it is a sacred thing! Only I have a question: "Pour milk into a saucepan, put on fire, heat to almost boil. Add yeast to flour." How will yeast react to such a high temperature of milk? Or should you cool the milk first?
barbariscka
Oktavia
The principle of preparation of these pancakes is that they are custard and if you strictly adhere to all the recommendations of the author, then the yeast will not suffer.
Bertine mixes yeast with flour without activating it in advance. I already wrote above that milk does not boil, but only brought to a boil. Stir the yolks, cream fresh and milk thoroughly, the mixture will no longer be so hot
Pour into flour slowly, stirring all the time.
I stuck to the recipe given by the author exactly, unless I thought I added milk. You can see from the pancakes that the yeast has not lost its activity.
Oktavia
Thank you very much!!
Today I will try
barbariscka
Good luck! Share your impressions ...
Oktavia
Buckwheat pancakes from R. Bertine

Last year, I didn’t manage to do them .... And this year I decided to bake them in a sandwich maker. To say that they melt in your mouth is to say nothing !!! Magic taste. Thanks for the recipe !!!!
barbariscka
Irina, I am glad that you appreciated them, there is also an option in the sandwich maker And thank you for sharing your impressions.
nakapustina
Vasilisa, today I finally baked pancakes according to your recipe (they have been waiting in the wings for a long time)
I used to bake buckwheat pancakes, but not yeast ones. The dough was made strictly according to the recipe, it turned out thick, baked in an Orioshe pancake maker, it turned out to be lush, soft pancakes, but words cannot convey, some kind of velvet.
Everyone was satisfied. Thanks a lot for the recipe
barbariscka
Natalia, bake to your health! I'm glad it was delicious ...
Barmamam
baked today. bribed that a small portion, I now have almost no one to eat pancakes, but I really wanted buckwheat.
turned out very tasty, just delicious. I didn't dilute it with milk, I baked thick and smaller than usual 6 pieces.
if you want buckwheat pancakes again, I will use this recipe. Thank you
barbariscka
Bake to your health!

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